Oatmeal cookies become crisp, paper-thin and lacy in these oatmeal cookie crisps. A versatile little crunchy, tasty cookie that takes just a few minutes and can be simple or fancy in no time.
The presentation of oatmeal cookie crisp layered here with my homemade créme fraîche recipe is delightful on a holiday or party table. Fun for kids to put together, place the créme fraîche or some Greek yogurt in a pastry bag or sandwich bag with the tip snipped off and pipe over the cookie and fruit. Then top with another cookie and sprinkle with some lemon or lime zest.
This version, with the oatmeal cookie crisps folded into a cookie “taco” is our favorite. Easy to eat by hand, all the ingredients melded together in a nice little package. Drizzled honey is pretty and pairs well with plain Greek yogurt or créme fraîche.
This recipe is adapted from one of my favorite dessert cookbooks, Classic Stars Desserts. I experimented with changing out most of the sweeteners for honey and/or agave and they didn’t hold together or taste very well. I did lower the original amount of sugars and added the nuts for extra crunch and good-for-you fats. Still, this recipe is basically just oats, nuts and sweeteners but the sugar content is pretty minimal spread out over several cookies. A treat that’s an instant dessert or breakfast-y indulgence.
Oatmeal Cookie Crisps
- 2 1/2 tablespoons 1 1/4 ounces butter, melted
- 1/4 cup firmly packed dark brown sugar
- 1 tablespoon granulated sugar
- 2 tablespoons dark corn syrup
- 1 cup old-fashioned rolled oats not quick or instant
- 1/4 cup pecans or other favorite nut like walnut or macadamia chopped
- Extra nut halves for topping adornment
- Optional toppings or fillings: creme fraiche or Greek yogurt blueberries, raspberries or other fruit
- Lemon zest for topping also optional
- Preheat oven to 350F degrees. Line 2 baking sheets with parchment paper.
- In a bowl, combine the butter, brown sugar, granulated sugar, and corn syrup and stir until blended. Stir in the oats and nuts, mixing well.
- To form the crisps, drop the oats mixture, about one tablespoon per cooking, rounded, onto the prepared baking sheets, spacing them about 2 1/2 inches apart.
- Bake, rotating the baking sheets 180 degrees at the midway point, until golden brown and bubbly, about 13-15 minutes. Let cool for 5 minutes on the baking sheets. Then, using a metal spatula, transfer the crisps to a large flat plate or sheet of parchment to cool completely.
- If topping with nuts after baked, place the nut on the cookies immediately out of the oven, pressing into the cookie gently.
- If molding the cookies into cookie "taco", after cookies have cooled about 3 or 4 minutes, start to test the cookie with a metal spatula to see if it holds together. Once it is malleable, fold in half and place a measuring spoon or wooden spoon under the top fold to keep its shape until hardened and cooled.
- If serving with creme fraiche or yogurt and fruit, place one cookie on a plate, add fruit and creme fraiche or yogurt and then top with second cookie. Sprinkle with lemon zest, if desired.
Recipe adapted from Classic Stars Desserts.